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The weather is starting to change as we get in the full-swing of fall. While we may not like the lower temps, we can all agree that it’s great for soups! This was our first soup of the season, and boy was it a good one. The color was gorgeous and it made the whole house smell like a cozy cottage. We served it alongside cheese melted onto buttered Cottleston Italian bread and topped with a bit of garlic powder, perfect for dipping. You could easily swap in fresh spinach or chicken shredded from a store-bought rotisserie.

Italian Chicken Tortellini Soup

Ingredients:

1 tbsp olive oil

1 small onion, chopped

2 cloves garlic, minced

8 cups broth/water with bouillon

2 raw chicken breasts

½ tsp oregano

½ tsp basil

¼ tsp red pepper flakes

¼ tsp thyme

Salt and pepper to taste

1 14.5 oz can diced tomatoes

2 tbsp tomato paste/concentrate

5 oz spinach (half frozen brick)

20 oz fresh refrigerated tortellini

½ cup heavy cream

Instruction:

Warm olive oil over medium heat. Sauté onion until soft. Add garlic and sauté for a few more minutes, until fragrant.

Add broth/water with bouillon to deglaze and get brown bits off the bottom of pan. Add whole raw chicken breasts and seasonings. Bring to simmer.

I tried out one of those home delivery meal things- where they send you the ingredients all prepped and the recipe and you put your meal together. One of the meals was a bow tie arugula pesto salad. My daughter, who is 8 years old, saw it and wanted to taste. Who am I to say no? She loved it! A few days later, while trying to figure out what to do with my little girl, she asked if we could go to the store and get the ingredients to make “that” salad. Well, instead of getting the exact ingredients, we talked about what she liked about the salad and ended up creating our own. This is what we came up with and it actually to out to be a warm dish the first day and a cold salad the next day. Let me know if you try it and if you make your own variations.

I tried out one of those home delivery meal things- where they send you the ingredients all prepped and the recipe and you put your meal together. One of the meals was a bow tie arugula pesto salad. My daughter, who is 8 years old, saw it and wanted to taste. Who am I to say no? She loved it! A few days later, while trying to figure out what to do with my little girl, she asked if we could go to the store and get the ingredients to make “that” salad. Well, instead of getting the exact ingredients, we talked about what she liked about the salad and ended up creating our own. This is what we came up with and it actually to out to be a warm dish the first day and a cold salad the next day. Let me know if you try it and if you make your own variations.